CHIPOTLE BLACK BEAN CHILI DIP WITH CORN CHIPS

A spiced-up layer of black beans is topped with cheese and another spicy layer of tomatoes and chipotle pepper. Highly tasty.

6 corn tortillas (6-inch size)
cooking spray
1/8 teaspoon salt
1 teaspoon olive oil
1 cup chopped onion
1 teaspoon cumin seeds
1 clove garlic, minced
1/4 teaspoon dried oregano
1 can (15-ounce size) black beans, undrained
1/4 cup shredded part-skim mozzarella cheese
2 tablespoons crumbled queso fresco
1/3 cup canned no-salt-added diced tomatoes, undrained
1 chipotle chile, canned in adobo sauce
2 tablespoons chopped fresh cilantro


Preheat oven to 400degrees F.

Cut each tortilla into 6 wedges. Arrange wedges in a single layer on a large baking sheet coated with cooking spray. Sprinkle with salt. Bake at 400 degrees F for 10 minutes or until golden brown and crisp, stirring occasionally.

Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add cumin and garlic; cook 1 minute. Add oregano and beans; bring to a boil.

Mash with a potato masher. Reduce heat, and simmer 10 minutes or until thickened, stirring occasionally.

Spoon bean mixture into a 3-cup gratin dish coated with cooking spray. Top with cheeses. Bake at 400 degrees F for 12 minutes or until hot and bubbly.

Combine tomatoes and chile in a mini food processor; process until smooth. Spoon tomato mixture over bean mixture. Sprinkle with cilantro.

"Spice it with love and stir it with care.'~anon